With fellow gastronomer Nico Sando by my side, last night we made shrimp in cornhusks. In a glass bowl, we marinated whole, unpeeled shrimp in garlic, olive oil, fruit vinegar (we used plantain), Mexican oregano and salt. While the shrimp took its luxury bath in the marinade, we prepped the coals. We then soaked corn husks (intended for tamales) and then stuffed them with shrimp and tied them with strips of the extra husks. It was that simple, and so delicious that there is no photographic evidence of the cooked shrimp. Thanks to Gerardo Vazquez Lugo who has inspired all my corn husk grilling experiments.